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Chinese spicy eggplant

Brigitte Hafner
Brigitte Hafner

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Chinese spicy eggplant
Chinese spicy eggplantMarina Oliphant

This dish is all silky and spicy - you can use the common eggplant or the long thin Japanese eggplant. It's delicious with steamed jasmine rice or fresh Chinese egg noodles.

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Ingredients

  • 3 eggplants

  • salt

  • 2 garlic cloves

  • 1 knob ginger, peeled

  • 8 spring onions

  • peanut oil (or vegetable oil) for shallow frying

  • 300g pork mince

  • 2 tbsp chilli bean paste

  • 4 tbsp soy sauce

  • 5 tbsp Shaoxing rice wine (or substitute dry sherry)

  • 1 tsp sesame oil

  • 4 tbsp sugar

  • ¼ cup water

Method

  1. Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.

    In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Slice the other spring onions into 5cm lengths. Set aside.

    Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.

    Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until they have softened and the flavours have melded together.

    Stir in the eggplant, check the seasoning (if a little salty add more water) and serve.

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/chinese-spicy-eggplant-20111019-29uw7.html